Chewy Gingerbread Cookies

1 cup plus 2 T unsalted butter, softened

1 cup packed brown sugar

1 egg

1/4 cup plus 2 T molasses

2 1/2 cups all-purpose flour

2 1/4 tsp baking soda

1/2 coarse salt

1 T ground ginger

1 T cinnamon

2 tsp ground cloves

1 1/2 tsp nutmeg

1/2 tsp allspice

2/3 cup coarse sugar

1. In a large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except coarse sugar. Cover; refrigerate at least 2 hours.

2. Heat oven to 350. Line cookie sheets with parchment paper. In small owl, place coarse sugar. Shape dough into 1″ balls; roll in sugar. On cookie sheets, place balls 2″ apart.

3. Bake 8-10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

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